Sambal Calamari

Sambal Calamari

Ingredients

400 g Prepared Calamari, sliced into ½ inch thick
1 Small Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
4 Tbsp Peanut Oil
25 g Tamarind Paste mixed with 1/3 cup Water

Sambal Paste
20 Dried Chilies, cut into smaller pieces
2 Cloves Garlic
5 (80 g) Shallots, peeled, chopped
2 Fresh Red Chilies, seeded and chopped
2 Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, garlic, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal paste until they are fragrant. Mix in the tamarind mixture and season with sugar and salt.

Turn the heat to high and add the onion and calamari into the sambal mixture. Season with salt to taste and serve at room temperature with Calamansi lime.

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Beef Rendang

Beef Rendang

Ingredients

500 g Lean Beef (use a stewing cut)
1 Cup Grated Fresh Coconut or Dessicated Coconut
15 - 20 Dried Chilies, cut into smaller pieces, soaked in warm water
15 (150 g) Shallots, peeled and sliced
2 cm (1 inch) piece Ginger, peeled and sliced
2 cm (1 inch) piece Galangal, peeled and sliced
3 Stalks Lemongrass (white section only)
1 cm ( 1/2 inch) piece Fresh Turmeric Root, peeled and sliced
600 ml Coconut Milk
200 ml Water
2 pcs Asam Gelugor/Keping (Dried Tamarind Skin)
2 Kaffir Lime Leaves
2 tsp Sea Salt or to taste
2 tsp Sugar or to taste

Method

Cut the beef into slices 2 cm (1 inch) by 3 cm ( 1 1/2 inches).

Prepare the kerisik (dry roasted grated coconut) by placing the grated fresh or desiccated coconut into a dry wok over low heat. Do not add any oil. Toss and stir coconut over a low heat until the coconut is crisp and golden brown. Remove from the heat. Cool the coconut slightly then grind it finely in a food processor. Set aside.

Grind the chilies, ginger, galangal, lemongrass and turmeric root with enough water until you get a fine paste.

Place the beef, ground chili paste, coconut milk in a large wok. Bring the mixture to a boil then reduce to a simmer. Stir occasionally until most of the coconut milk has evaporated - a red film of oil will rise to the surface.

Add the asam gelugor, kaffir lime leaves and kerisik. Mix well and season with salt and sugar.


(Recipe adapted from Rohani Jelani)

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Bubur Cha Cha - Sweet Potato And Yam Pudding

Bubur Cha Cha - Sweet Potato And Yam Pudding

Ingredients

2 Small (450 g) Sweet Potatoes, diced
1 /2 (120 g) Yam, diced
1 ½ Tbsp Sago Pearls, rinsed
1 Tin (400 ml) Coconut Milk
150 ml Water
2 Pandan Leaves
3 Tbsp Sugar or more to taste
A Pinch of Salt

Method

Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked.

In a medium saucepan, combine coconut milk, pandan leaves, and water and bring it to a boil. Then add Sago pearls and cook for about 5 minutes.

Mix in the sweet potato and yam and continue to simmer and season with sugar and salt. Serve immediately.

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Pulot Panggang-Glutinous Rice Rolls

Pulot Panggang-Glutinous Rice Rolls

Ingredients

300 g Glutinous Rice, soaked overnight and drained
250 ml Coconut Milk
¾ tsp Sea Salt
3 Pandan Leaves, knotted

Filling
4 Tbsp Ground Dried Prawns
100 g Desiccated Coconut
5 Tbsp Peanut Oil
½ tsp Sea Salt or to taste
1 Tbsp Sugar

Sambal Paste
15 Dried Chilies
½ tsp Ground Turmeric
2 (35 g) Red Chilies
4 Small (55 g) Shallots
2 stalks Lemongrass

20 – 25 pcs (12 x 16 cm) Banana Leaves, scalded and cleaned

Method

Combine glutinous rice, coconut milk, salt and Pandan leaves. Steam over high heat for about 25 to 30 minutes or until the rice are fully cooked.

Prepare the filling: Heat oil and fry the sambal until fragrant. Add the ground dried prawns and continue to cook for about 5 minutes and mix in the desiccated coconut. Cook until the filling mixtures are dry but still moist and season with sugar and salt. Dish out and set aside to cool.

To assemble the rice rolls: Place 2 to 3 Tbsp of Glutinous rice onto the banana leaf. Spread the rice and press well to a rectangle.

Add the filling along the middle of the rice and roll from one side to form a cylindrical shape.

Secure both side with toothpick or using a staple.

Grill the rice rolls on a low heat for about 12 to 15 minutes. Serve warm.

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Prawn Sambal-Sambal Tumis Udang

Prawn Sambal-Sambal Tumis Udang

Ingredients

400 g Peeled Prawns
1 Medium (200 g) Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste

Sambal Paste
25 (20 g) Dried Chilies, cut into smaller pieces
4 (80 g) Shallots, peeled, chopped
2 (45 g) Fresh Red Chilies, seeded and chopped
5 (15 g) Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)
30 g Tamarind Paste mix with 200 ml Water
5 Tbsp Peanut Oil

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant. Then add the slice onions. Give it a quick stir and mix in the tamarind mixture and season with sugar and salt.

Add the prawns into the sambal mixture and cook until the prawns are cooked. Serve immediately or at a room temperature.

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